Cod with Sukuma Wiki

Sukuma Wiki is an East African dish made with collard greens (Sukuma), onions, tomatoes and spices. Sukuma has similarities with cabbage or kale, yet I substituted it with spinach. It is quickly prepared, and although the ingredients are pretty standard, the combination is very delicious. I served it with some fried cod.

Ingredients | Serves 4

4 x 300 g each	Fish e.g. Cod
6 Tbsp	Kikkoman Ponzu sauce
1 kg	Fresh spinach
1	Onion
3 handfull	mixed Cherry tomatoes
1 tsp	cumin powder
1 tsp	Turmeric powder
1	Lemon
3 Tbsp	Water
	Salt and pepper to season

Preparation

Marinade the pieces of cod in a few tablespoons of Kikkoman Ponzu sauce and set aside.
Cut the onion into thin slices.
Pluck away the stems of the fresh young spinach leaves and wash them carefully.
Half the cherry tomatoes or cut larger ones into small pieces.
In a large frying pan cook the onion slices over low to medium heat until they start to soften. Add the cumin and turmeric powder and stir, then add the spinach leaves and let them wilt. Finally, add the tomatoes and three tablespoons of water and let the mix simmer until the cherry tomatoes are soft. Season with salt and pepper to taste.
Take the cod out of the marinade and dab the pieces dry. In a little oil gently fry the fish on medium heat on both sides until cooked. Do not over-cook the fish.

Serving | Spoon the Sukuma Wiki onto the plate and place the cod next to it. Drizzle some of the Sukuma Wiki juices over the cod and finally squeeze some lemon juice over all or serve with a lemon wedge.